Beef Meatballs
Total: 0 40min0
Yield: About 30 meatballs
Serving Size: 1 of 30 servings
Nutrition Facts: servingSize 1 of 30 servings, calories 97, Fat 7g, Saturated Fat 3g, Carbohydrate 2g, Fiber 0g, Sugar 0g, Protein 6g, Cholesterol 34mg, Sodium 98mg
Ingredients:
- Cooking spray
- 2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1/2 small onion, grated
- 1 clove garlic, finely grated
- 1/3 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
Instruction:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
Meatballs Easy Recipe (How to Prepare) – Gordon Ramsay
FAQ
Is it better to bake or fry meatballs?
Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Just make sure you bake them on a really heavy-duty baking sheet like this one.
What is the secret to meatballs?
Breadcrumbs help bind the meat together, however, believe it or not, it is actually better to make meatballs without breadcrumbs. Rather than using breadcrumbs, slices of white bread are far superior. Removing the crust from white bread and cutting it into ½” cubes allows you to make a panade.
Are meatballs better with breadcrumbs or bread?
Use egg and breadcrumbs
You only need a small amount of egg – it’s there only to help the cooked meatball retain its shape, and shouldn’t detract from the meat’s flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.
